The baking soda is for the crispness of the breading...not for tenderizing..or so I was told. Yes try again to make in future. Also you can pan fry to almost done..or done and put in oven at 350 about 20 to 30 mintues. Yes baking soda is used with the dry ingredients.
I spilt a roast..one is cooked in Lipton onion soup mix...the other half is in Bbq sauce. Made potatoe salad..and will have beans of some sort maybe some okra also.
I have a loaf of french bread baking in the bread machine. I'm thinking we'll have meatloaf sandwiches on crusty french bread for dinner today.
She wraps it in foil. I'm not sure if she uses baking powder (for breading crispness) or baking soda (for meat tenderness.)
I was just curious about that; I like a nice crunchy crust so I "assume" wrapping it would hold in moisture and make it soggy...?? I've never done that; just out of the frying pan and onto a plate.
Is the road cleared? How's the ice situation? We had our meatloaf sandwiches and fries; it was pretty tasty. The bread machine french bread is so dense that I could only eat half of a sandwich, though.
The roads are fine. The only danger is more trees coming down from the weight of the ice. Much of it melted off the trees in direct sunlight, but as I said in another thread, there was still a sheet of ice on those fallen trees we cleared out late this afternoon along the shaded right-of-way. Regarding bread: for all the bread and rolls I make, I have yet to find a recipe I like for sandwich bread. As you say, it's always too dense. I stick to Arnold's Whole Wheat and don't even bother trying homemade anymore.
I like the french bread because I love a crusty type. It makes the best toast EVER. I might shop for a smaller machine; mine makes 1.5 or 2 lb loaves and a 1-pounder would be better for just the 2 of us. Plus I have more Christmas money to waste.
OK, nevermind. I dug out the manual for my bread machine and it will make a 1 lb loaf. Duh. Not sure why I didn't realize that.
There you go. I've seen baking soda used on cooking shows to tenderize red meat. Some websites even show burger being "brined" in a baking soda solution for that purpose. Having baking powder in the batter might continue to have an effect as it bakes (assuming it's double-acting.) Interesting stuff...was all have our ways of making things.